JPS62201545A - Production of japanese cracker - Google Patents

Abstract

PURPOSE:To obtain Japanese crackers rich in fanciness without losing flavor, by blending and adjusting wheat flour with eggs and sugar, placing a leaf of Japanese pepper tree in which warping is corrected and water treatment is carried out on the resultant dough for Japanese crackers and roasting the dough. CONSTITUTION:100% wheat flour is blended and adjusted with 60-130% sugar and 60-120% eggs to prepare a dough for Japanese crackers. On the other hand, leaves of Japanese pepper three are prepared and warping by the peculiarity of the leaves to warp in the cross-sectional form of circular arc is corrected to carry out some treatment with water. Each of the above-mentioned leaves of Japanese pepper tree is then placed on the above-mentioned dough for the Japanese crackers and roasted to afford the aimed Japanese crackers.

Description

[Detailed description of the invention] [Purpose of the invention] (Industrial application field) This invention relates to the field of novel rice cracker manufacturing methods.

In particular, the present invention relates to a novel method for producing rice crackers that are rich in taste by baking vegetables and wild plants on the surface of rice cracker dough.

(Prior Art) The inventor is not aware of any literature regarding this type of novel method for producing rice crackers.

The method that the inventor has known for some time is the so-called "chimbsu" method, which consists of, for example, potato powder as the main ingredient and is simply a method of frying it in oil.

(Problems to be solved by the invention) In the conventional manufacturing method of "potato chips" etc., vegetables are processed into powder, and vegetables are processed into powder along with other additives such as flour without changing the original shape of the vegetables. Since chimbusu dough is made into a certain thin shape and fried in oil, it was impossible to enjoy the unique taste of vegetables, but with this invention, we can obtain rice crackers that do not lose the so-called flavor of vegetables and wild plants. This is one of the objectives.

Another purpose is to provide rice crackers that even children who dislike vegetables and wild plants can enjoy as their tastes change.

Another purpose is to obtain a so-called health food that can also be ingested with the vitamins found in vegetables by eating rice crackers.

[Structure of the invention]

(Means for Solving Problems) Part 1 of the basic structure of this invention is 100% wheat flour, 60-120% egg, and tJ sand! Prepare rice cracker dough (hereinafter referred to as "senbei dough") made by adding and blending 60 to 130% of senbei and the leaves that have been uncurled and subjected to a slight water treatment, and place the above mountain on top of the rice cracker dough. The second method is to make rice crackers by baking them with leaves on top.
There is a method of producing baked rice crackers by cutting the carrots into thin pieces on top of the ``senbei dough'', heating them, then applying a thin layer, and then placing carrots on which the water content has been reduced. This is a method of manufacturing rice crackers by cutting the rice crackers into thin pieces, heat-treating them, drying them, then placing lotus root on which the water content has been reduced and baking them.

(Example 1) To obtain rice cracker dough, 100% wheat flour is mixed with 60-130% sugar and 60-120% egg.

The amount of sugar and eggs is slightly higher than usual, but this is to ensure that the rice crackers maintain appropriate flexibility when they contain water without breaking, and to give them a good texture.

The leaves are not enough as they are to be placed on rice cracker dough and baked, so the following treatment is applied.

The autophyll leaves tend to curve in an arcuate cross-section, so it is necessary to correct the curvature.

For this reason, humidification treatment is applied to eliminate the warp and make it level, as well as for post-processing.

This specific treatment consists of sandwiching the leaves of Yamamata between moistened bleaching plates and refrigerating them for approximately 12 to 36 hours (0°C to 10°C).
).

In this way, appropriate moisture is supplied to the leaves in their own phase, their curls are eliminated, their shape is maintained horizontally, and their color is prevented from fading.

Therefore, senbei rice crackers are made by placing leaves on rice cracker dough and baking them.

At this time, the leaves are not warped and are held horizontally, and since they contain an appropriate amount of moisture, they are definitely exposed on the surface of the rice cracker and do not get buried in the dough, nor do they burn or fade.

In this example, an example in which Yamamata leaves are used has been described, but the inventors know from test results that young tea buds and cherry blossom petals can also be used in the same way as autophyll leaves.

(Example 2) The preparation of rice cracker dough was the same as in Example 1.

In this example, the carrots are processed in advance as follows in order to place them on rice cracker dough and bake them.

Carrots contain fiber, so if you don't break down the fiber, the fiber will remain during the day when you eat it, causing an unpleasant sensation and not being as delicious.

The means for decomposing the fibers is to cut carrots into thin rounds of about 1 to 2 mm and then heat them in a solution containing salt at about 100° C. for 3 minutes.

Furthermore, soak the carrots in water to give them an awning effect.

The carrots are then sandwiched between dry cloths to reduce excess moisture in the carrots.

To adjust the moisture content, place a drying cloth on top and bottom of the thinly sliced carrots and keep them cool in the refrigerator (0°C to 10°C) for about 12 to 36 hours.

In this way, the residual water content in the carrots is brought to 25-50%.

This is because if the moisture content is less than 25%, the carrots will burn when placed on rice cracker dough and baked to make rice crackers.
On the other hand, if the moisture content is 50% or more, when carrots are placed on rice cracker dough and baked to make rice crackers, the carrots will shrink and the dough around the carrots will not be baked sufficiently and turn white, which is not aesthetically pleasing.

Also, the so-called cooking process of carrots will not be possible.

In order to bake rice cracker dough and carrots without any difference, it is preferable that the moisture content of carrots be 25 to 50% as mentioned above.

Carrots whose water content has been reduced in this way are placed on rice cracker dough and baked to produce rice crackers.

(Example 3) In this example, rice cracker dough was prepared by the same treatment as in Example 1 and Example 2, and lotus root was treated as follows.

Processing of lotus root is basically the same as processing of carrots, but since it has a strong so-called "sink", it needs to be thoroughly removed in order to be roasted as a white lotus root.

Therefore, to remove the scorch, thinly sliced lotus roots are soaked in acetic acid, vinegar, etc., and then exposed to the water for about a day.

Since lotus root is more fibrous than carrots, it requires more decomposition treatment than carrots, but this can be done by increasing the boiling time to about 25 minutes, for example.

Thereafter, the water content in lotus root is reduced to 25-50%, similar to that of carrot.

These treatments and moisture content of 25 to 50% are the same as in the case of carrots.

Seibei can be produced by placing the lotus root obtained in this way on rice cracker dough and baking it.

Rice crackers can also be produced using thinly sliced burdock instead of lotus root in the same manner as in this example.

(Effects of the Invention) Since the present invention has the above configuration, it has the following advantages.

(1) Since vegetables and wild plants can be baked on the surface of rice cracker dough without losing their flavor and retaining their original shape, novel rice crackers with rich taste can be obtained.

(2) Even children who dislike vegetables and wild plants can enjoy them by providing rice crackers with a variety of tastes.

(3) It is convenient for your health because you can ingest the vitamins found in vegetables and wild plants along with rice crackers.

Claims (3)

[Claims] (1) Prepare rice cracker dough made by adding 60-120% eggs and 60-130% sugar to 100% wheat flour and Japanese pepper leaves that have been uncurled and treated with a little water.
A method for producing senbei, in which the above-mentioned sansho leaves are placed on top of senbei dough and baked. (2) Rice cracker dough is made by adding and mixing 60-120% eggs and 60-130% sugar to 100% wheat flour, cut into thin pieces, heat-treated, further soaked, and then reduced in moisture. A method for producing senbei by preparing carrots, placing the carrots on top of senbei dough, and baking. (3) Rice cracker dough is made by adding and mixing 60-120% eggs and 60-130% sugar to 100% wheat flour, which is cut into thin pieces, heat treated, further soaked, and then reduced in moisture. A method for producing rice crackers by preparing lotus roots, placing the lotus roots on rice cracker dough, and baking the mixture.